Tis the season to be thankful. Thursday 28th November is Thanksgiving Day in North America. Whilst we do not celebrate Thanksgiving here in Australia, preferring to save our turkey for the Christmas table, I thought I would share with you some interesting trivia which caught my eye about the Thanksgiving turkey on the LiveScience website.
According to the National Turkey Federation 88 percent of Americans celebrate with a large roasted turkey as the centrepiece of their meal. It is estimated that some 46 million turkeys will be eaten at Thanksgiving, weighing an average of 11 pounds or 7 kilograms each. The ratio of white to dark meat in the average bird is 70:30. Nutritionists have long advocated choosing white meat over dark as it contains less fat and calories, but dark meat still has less fat than most cuts of red meat. Given that Thanksgiving, like Christmas, is all about feasting and coming together with loved ones around a groaning dining table, in my books we can all throw caution to the wind and be excused from even thinking about our diets and waistlines on the day.
Turkey has always been on our family table at Christmas time. Last year for the very first time I brined my turkey in apple cider before filling with a caramelised onion, apple and sage stuffing and roasting in a hot oven. The result was an incredibly moist and tender turkey with a crispy skin. So amazing and well received there will be an encore performance again this year.
For those who are curious and perhaps wanting to give brining a go, the recipes for the brining, stuffing and roasting of the turkey can be found in the following posts.
From our family table we wish all our American friends a wonderful and delicious Thanksgiving.